Arthur link: http://www.jimmysate.co.uk/chinese/the-ultimate-satay-sauce.html
Satay sauce is one of the most popular sauces in Southeast Asian cuisine. No one knows it's origin, Malaysia, Indonesia and Thailand all claim it as their national dish. Each county has their own version of satay and satay sauce. First introduced by Indonesian restaurant in London, the sauce made popular by Chinese restaurants and takeaways during 1990s, the taste of sweetness and spicyness is unlike any other sauces. Satay sauce is increasing used by chefs in every cuisine in UK to produce their own unique dishes.
Unlike any other sauces, satay sauce is made with several main ingredients that other sauces don't have. However, Jimmy’s Saté Sauce is part of the main ingredients that good satay sauce can do without.
Our Ultimate Satay Sauce is easy to make at home or use it as a condiment with many dishes. We recommend to make the sauce in bulk, because the sauce can be stored in freezer much longer or in refrigerator for up to two weeks. When the sauce tasted so good! Why not use it as part of your cooking sauces. See our recipe for cooking ideas.
This recipe should give you more than 1 litre of prepared satay sauce, equal to 50 takeaway sauce cups. Suitable for home freezing or keep refrigerated in jar with tight lid for maximum 2 weeks.
Ingredients:
One jar of Jimmy’s Saté Sauce
2 tablespoons Amoy’s Sesame Paste
50g galangal (crushed with a rolling pin)
50g lemon grass (crushed with a rolling pin)
20 curry leaves
80g sugar
2 teaspoon tamarind paste
2 tablespoon fish sauce
50g instant fried-shallot
40g instant fried-garlic
1 litre of water
1/2 tin of coconut milk
Method:
Use 1 tbsp oil to fried the crushed galangal and lemon grass in a large pot or wok.
Add curry leaves, fried-shallots and fired-garlic, coconut milk, then add 2 litres of water and bring to boiled for 10 minutes.
Mixed the saté sauce in jar well and do the same for sesame paste.
Pour the whole jar of the concentrated saté in wok, add sesame paste, sugar, fish sauce and tamarind paste.
Stir the mixture in wok constantly to prevent the sauce sticking to the wok.
Simmer the sauce for a further 5 minutes, the sauce is then ready to use as dipping sauce or cooking sauce.